Chocolate-peanut Butter Mousse Cake

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1 (18 ounce) package devil's food cake mix, without pudding (i use duncan hines)
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 2 1/2 cups whipping cream, divided
• 1 (10 ounce) package peanut butter morsels
• 2 teaspoons vanilla extract
• 1 tablespoon butter or 1 tablespoon margarine
• 2/3 cup semisweet chocolate morsel

Recipe

• 1 prepare cake mix according to package directions.
• 2 pour into 2 lightly greased 8-inch round cakepans.
• 3 bake according to package directions.
• 4 cool in pans on wire racks 10 minutes.
• 5 remove from pans; cool on wire racks.
• 6 combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan.
• 7 cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat.
• 8 stir in vanilla, and cool 25 minutes.
• 9 beat 1 1/3 cup whipping cream at high speed with an electric mixer until soft peaks form.
• 10 stir one-third of whipped cream into peanut butter mixture.
• 11 fold into remaining whipped cream.
• 12 spread between cake layers; cover and chill.
• 13 bring remaining 1/2 cup whipping cream and butter to a boil in a small saucepen.
• 14 add chocolate morsels; remove from heat and let stand 5 minutes.
• 15 stir until morsels melt and mixture is smooth.
• 16 pour glaze over cake.
• 17 serve warm; or chill and serve at room temperature.